Sides & SaladsStarters

Fritelle di Merluzzo (Cod and Vegetable Fritters)

This recipe was created in collaboration with Great British Chefs. Check out their website by clicking the logo below.

Prep Time: 30 mins
Cooking Time: 40 mins

Used in this recipe

Ingredients

500g cod, skinned and boned
25g butter, melted
30ml Filippo Berio Classico Olive Oil, plus extra to serve
150g butter
2 carrots, finely chopped
1 onion, finely chopped
Sea salt
Half a swede, finely chopped
1 cabbage, finely chopped
2 large potatoes, chopped into cubes
100ml milk
1pk Panko breadcrumbs
1 lemon, juice and zest
Handful of chopped parsley
Handful of chopped chervil
2 egg whites
Neutral oil for deep frying

Method

Preheat the oven to 180°C/gas mark 4, and heat the Filippo Berio Classico Olive Oil for deep frying to 180°C.
Place the cod on a baking tray and brush with the melted butter. Bake for 10–12 minutes until cooked through and flaky. Set aside to cool.
Gently heat the Filippo Berio Classico Olive Oil in a pan, then melt in 50g of the butter. Add the vegetables and a pinch of salt, cooking until softened. Meanwhile, boil the potatoes until cooked. Drain, then mix in the remaining butter and the milk. Whizz in a food processor to make a purée.
Flake the cod into the potato and stir through the cooked vegetables, adding lemon juice and zest to taste. Add the chopped herbs and sea salt, then set aside to cool.
With damp hands, roll small balls of the mixture. Dip each ball first in egg white, then into the Panko breadcrumbs.
Deep fry in batches for 2–3 minutes until crisp and golden. Finish with a sprinkle of sea salt and drizzle with a little Filippo Berio Extra Virgin Olive Oil. Serve with mayonnaise and lemons to squeeze over.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.